Low Carb Chicken Paella

Dive into the vibrant flavors of Spain with this Low Carb Chicken Paella, a healthy twist on the classic dish that doesn’t skimp on taste. Perfect for anyone following a low-carb diet, this recipe swaps out traditional rice for nutrient-packed cauliflower rice, creating a lighter yet satisfying meal. Tender pieces of chicken breast are paired with a colorful medley of sautéed bell peppers, cherry tomatoes, and peas, all infused with the smoky richness of paprika and the delicate aroma of saffron. Simmered in a savory chicken broth, this one-pan wonder comes together in just 45 minutes, making it an ideal weeknight dinner. Garnished with fresh parsley and zesty lemon wedges, this guilt-free paella is as visually stunning as it is delicious. Perfect for those looking for a low-carb, gluten-free spin on a Spanish classic!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams chicken breast
• 2 tablespoons olive oil
• 3 cloves garlic
• 1 medium onion
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 600 grams cauliflower rice
• 200 grams cherry tomatoes
• 100 grams frozen peas
• 250 milliliters chicken broth
• 0.25 teaspoon saffron threads
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons parsley
• 4 pieces lemon wedges

Directions

Step 1

Cut the chicken breast into bite-sized pieces.

Step 2

Heat the olive oil in a large skillet over medium heat.

Step 3

Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove and set aside.

Step 4

Chop the garlic cloves and onion finely. Slice the red and yellow bell peppers into thin strips.

Step 5

In the same skillet, add the garlic, onion, and bell peppers. Sauté for 5 minutes until they begin to soften.

Step 6

Add the cauliflower rice and cook for another 5 minutes, stirring occasionally.

Step 7

Add the cherry tomatoes and frozen peas to the skillet.

Step 8

Pour in the chicken broth and saffron threads, stirring well. Let it simmer for 5 minutes.

Step 9

Stir in the smoked paprika, salt, and black pepper.

Step 10

Return the chicken to the skillet and mix with the cauliflower mixture.

Step 11

Cook everything together for another 5-7 minutes until the chicken is cooked through.

Step 12

Stir in the chopped parsley.

Step 13

Serve warm, garnished with lemon wedges on the side.

Nutrition Facts

Serving size	(2194.7g)

Amount per serving	% Daily Value*
Calories	1468.2

Total Fat 48.9g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 5.1g
Cholesterol 430mg	0%
Sodium 4835.9mg	0%
Total Carbohydrate 99.5g	0%
Dietary Fiber 30.2g	0%
Total Sugars 37.9g
Protein 171.1g	0%

Vitamin D 0IU	0%
Calcium 370.5mg	0%
Iron 10.9mg	0%
Potassium 4661.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.9%

Protein: 45.0%

Carbs: 26.1%